a simple summer pasta.

Hello readers!  I’m so sorry that it’s been a month between posts (again) – Jules and I have been busy planning our wedding and getting ready for our trip to France (we leave tomorrow!).  I thought I’d at least leave one post before heading out in search of amazing delicacies in Bordeaux, Bergerac, and San Sebastián.  I am looking forward to finally enriching the “travel” section of this blog, as we are both long overdue for some family time overseas.  Stay tuned for a few blog posts about our trip!
This entire week has been warm and beautiful, but life in San Francisco means non-existent summers during the actual summer months of June, July and August, but we still manage to get summer crops from the surrounding areas that are much warmer.  Zucchini are one of my favorite summer vegetables, because you can prepare them so many different ways, even use them as a substitute for pasta when you’re trying to watch your carbohydrate intake.  (Clearly that isn’t the case here, since this is the second pasta dish in a row that I’m posting.)

Fried Zucchini Pasta
1 block ricotta salata
1 pound spaghetti
6 whole cloves garlic, peeled
3/4 cup extra-virgin olive oil
1 bunch fresh parsley (approx. 1 cup)
pinch of red pepper flakes
4 zucchini, sliced in rounds
1/4 cup flour
oil for pan-frying the zucchini

Preheat the oven to 350 degrees Fahrenheit.  Place the entire block of ricotta salata on a baking sheet and place in oven until it turns brown, which takes about 30 minutes.  You may want to turn the cheese over halfway through so that it browns evenly (the side touching the baking sheet will get darker the fastest).  Remove from oven and let cool.  (The cheese will become firmer and you will be able to grate it as you would pecorino.)
Bring a pot of water to a boil and cook pasta until al dente. Drain.
In a small bowl (or paper bag), toss the zucchini with flour with a pinch of salt.  You can cook the zucchini by either deep frying, or just pan fry in less oil, until it is golden brown.  Put the fried zucchini on paper towels to drain and keep warm.
In a skillet, sauté garlic and red pepper flakes in olive oil.  Add the pasta to the skillet, toss to coat, then add in parsley. Continue to cook pasta for a minute or two in the garlic and oil sauce to incorporate flavor. Place pasta in a large serving bowl and top with zucchini. Grate the ricotta salata over pasta, season with salt and pepper to taste and serve.  Buon appetito! 

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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